From stuffing to mashed potatoes, holiday accompaniments are just as important as the main dish. By: Jason Horn and Cooking Light staff
Photo: José Picayo
Prepare polenta through step 2 up to two days ahead. Before serving, let the dish stand at room temperature one hour, cut polenta into triangles, and toast them at mealtime. Pork sausage gives them a wonderfully familiar, stuffing-like flavoring.